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La La Lemon Ice box Cake

9/23/2019

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Author: Kathy Schowe

La La Lemon Ice Box Cake

ingredients:

2 cups heavy cream
2 cans sweetened condensed milk
¾ cup fresh lemon juice
zest from 2-3 lemons about 2 tablespoons
1 box vanilla wafer cookies

instructions:

How to cook La La Lemon Ice Box Cake

Line a large loaf pan with plastic wrap both length wise and horizontally. Make it long enough to stretch well beyond the pan.
In a medium bowl combine cream, sweetened condensed milk. Whisk together.
Add in the lemon juice and most of the zest and whisk until it thickens.
Spread a layer of the pudding mixture on the bottom of the pan.
Top with a layer of vanilla wafers. Then press vanilla wafers vertically around the inside of the pan against the plastic wrap.
Add another layer of the pudding and top with wafers and repeat. Add additional wafers up the sides vertically.
Finish with a wafer layer.
Fold the plastic wrap over the cake and refrigerate for 4 hours or overbite.
Top with more zest or whipped cream and zest! Slice and serve!

NOTES:

Fresh, light, and easy... this La La Lemon Ice Box cake will be a go to favorite!

Created using The Recipes Generator

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Dulce de Leche Icebox Pie

9/16/2019

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Author: Kathy Schowe

Dulce de Leche Icebox Pie

ingredients:

2 ½ sleeves of Ritz crackers
1 cup dulce de leche, plus more for drizzling
8 ounces cream cheese, at room temperature
1 teaspoon vanilla
1 cup confectioners sugar
1 ½ cups heavy whipping cream

instructions:

How to cook Dulce de Leche Icebox Pie

With an electric mixer, blend the dulce de Leche, cream cheese, vanilla and confectioners sugar.
In a separate bowl whisk or whip heavy cream with a mixer until soft peaks form.
Fold the dulce de Leche mixture gently into the whipped cream.
Spread this whipped pudding mixture on the bottom of a 9 X 9 glass dish, or deep dish pie plate.
Place one layer of Ritz crackers evenly over the mixture.
Spread another layer of pudding mixture over the cracker layer and continue to layer until you finish with top layer of pudding.
Refrigerate for at least 3 hours before serving. Overnight is best.
Serve with dulce de Leche drizzled over the top.

NOTES:

Sweet and salty, creamy and cool! You will love this easy icebox pie with caramel flavors!

Created using The Recipes Generator

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Green Tomato Soup with Hatch Chiles

9/14/2019

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Yield: 6-8

Author: Kathy Schowe

Green Tomato Soup with Hatch Chiles

ingredients:

1 tablespoon olive oil
2 tablespoons butter
1 onion chopped
1 tablespoon dried oregano
½ pound bacon fried, then crumbled
5 medium green tomatoes (about 2 pounds
3 cloves garlic crushed
1 teaspoon chopped jalapeño
1 quart chicken broth
12 ounces chopped Hatch green chiles
1 cup heavy cream
salt & pepper
bacon, sour cream, cilantro, avocado, scallions for garnish

instructions:

How to cook Green Tomato Soup with Hatch Chiles

Fry the bacon in a Dutch oven and then crumble and set aside.
Add the olive oil and butter to Duch oven with bacon fat. Sauté the onions, and jalapeño in the pot until they are soft. Add in the dried oregano and season with salt & pepper.
Add the chopped green tomatoes and garlic and cook for a few minutes. Add in the Hatch chiles and cook down.
Stir in the chicken broth and bring to a boil. Reduce to simmer and cook for 20-30 minutes.
Blend soup with immersion blender if want a smoother texture , or leave chunky.
Stir in heavy cream to finish and serve garnished with bacon, sour cream, cilantro, or avocado and scallions.

NOTES:

The tangy flavors from green tomatoes pair perfectly with Hatch green chiles in this spicy soup!

Created using The Recipes Generator

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Lemon-Blueberry Pound Cake

9/7/2019

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Yield: 6 mini loaves

Author: Kathy Schowe

Lemon-Blueberry-Cream Cheese Pound Cake

ingredients:

3 ½ sticks butter room temperature
5 ounces cream cheese room temperature
2 ½ cups sugar
6 large eggs room temperature
1 tablespoon vanilla
1 tablespoon lemon extract
2 lemons zested
2 cups fresh blueberries or frozen and thawed
3 cups cake flour sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
baking spray
3 tablespoons turbinado sugar to sprinkle in the bottom of pans (optional)
2 cups powdered sugar
1 lemon juiced
½ teaspoon vanilla
1 ½ cups sliced almonds

instructions:

How to cook Lemon-Blueberry-Cream Cheese Pound Cake

Preheat the oven to 325° and spray 6 mini-baking tins with non-stick baking spray. Sprinkle the pans with turbinado sugar. (This is optional.)
Cream the butter, cream cheese, and sugar in a stand mixer with paddle on medium speed for 3-4 minutes until its creamy and fluffy. Scrape down sides and then add eggs one at a time. Scrape down bowl again and then mix in the vanilla,lemon extract, and zest from one lemon.
Whisk the flour and salt in a separate bowl and then slowly add to the creamed mixture. Scrape down the sides mix until completely combined.
Toss the blueberries in a few tablespoons of flour until they are dusted. Fold them into the batter.
Butter mini-tins or spray with non-stick baking spray. Sprinkle turbinado sugar onto bottom and sides of pans.
Place mini-tins on a baking sheet and divide the batter evenly into the 6 mini-baking tins.
Sprinkle the batter with thinly sliced almonds and a little zest. Bake for 40 minutes until lightly browned on the top.
Meanwhile make the glaze by combining the powdered sugar, juice from one lemon, and vanilla. Mix together and add more juice if it is too thick. You won't need much juice.
Remove the cakes from the oven and cool on a rack. Drizzle each cake with glaze and top with more zest. Can be frozen for up to 2 months. Enjoy!

NOTES:

Moist and creamy blueberry-lemon pound cake for dessert, brunch, with coffee or breakfast!

Created using The Recipes Generator

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Preserved Lemons

9/7/2019

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Yield: 1 Quart

Author: Kathy Schowe

Preserved Lemons

ingredients:

6 lemons quartered
4 tablespoons kosher salt
water to cover

instructions:

How to cook Preserved Lemons

Preheat oven to 250°.
In a 9 X 9 glass dish add the lemons and sprinkle with salt.
Cover with water.
Bake for 3 hours, stir occasionally to make sure lemons are covered.
Lemons can be preserved in sterilized jars and kept in the refrigerator for up to 6 months. Use in all your favorite Moroccan or Mediterranean dishes!

Created using The Recipes Generator

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Hatch Green Chile Cheeseburger

9/6/2019

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Author: Kathy Schowe

Hatch Green Chile Cheeseburger

ingredients:

Burger Blend

2 pounds ground beef 80/20 blend
½ pound ground pork sausage
1 tablespoon yellow mustard
1 teaspoon worchestershire
2 teaspoons kosher salt
2 teaspoons freshly ground pepper
1 teaspoon garlic powder

Green Chile Topping

½ yellow onion chopped
20 ounce can Hatch green chiles or 20 ounces of fresh roasted chiles
1 clove garlic crushed
3 tablespoons butter
salt & pepper

Quick Pickled Onions & Jalapeños

½ red onion thinly sliced
1 jalapeno sliced into rings
1 cup red wine vinegar
¼ cup sugar

instructions:

How to cook Hatch Green Chile Cheeseburger

Burger Blend

Blend the meats, mustard, worchestershire, in a bowl with your hands, turning the meat over as you sprinkle the salt, pepper, and garlic powder. Don't over mix
Form into ⅓ pound patties and pat flat.
Chill in the refrigerator for at least an hour before grilling or searing in pan.
Cook to desired doneness and melt cheese on top.
Assemble burger with Hatch Green Chile Topping, pickled onions, and desired other toppings.

Green Chile Topping

Melt the butter in a small pot and add the onion. Season with salt & pepper and let them cook until softened..
Add the garlic to the onions and cook for 1 minute.
Add in the canned green chiles and stir.
Simmer for 15-20 minutes and set aside, but keep warm.

Quick Pickled Onions

Place the onions in a small bowl.
Sprinkle with sugar.
Cover with the vinegar and give a quick stir.

NOTES:

If you are from New Mexico you crave this burger. Once you have one... you will want them again and again!

Created using The Recipes Generator

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Tres Leches Cake

9/1/2019

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Yield: 12

Author: Kathy Schowe

Tres Leches Cake

ingredients:

1 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon nutmeg
3 large eggs room temperature
1 cup sugar
2 teaspoons vanilla
½ cup milk
1 ¾ cup heavy cream
1- 12 ounce can evaporated milk
1- 14 ounce can sweetened condensed milk
1 orange zested

instructions:

How to cook Tres Leches Cake

Preheat the oven to 350°. Butter a 9 X 13 glass baking pan.
Mix the eggs, sugar, orange zest, and vanilla with stand mixer for 12 minutes.
Meanwhile, sift the flour, baking powder, nutmeg, and salt.
Add half the flour mixture to the batter and mix on low. Add in the milk and the rest of the flour and scrape down sides. Mix until just combined.
Pour the batter in the pan and bake at 350 ° for about 20 minutes.
While the cake is baking, whisk together the heavy cream, evaporated mil, and sweetened condensed milk.
Once the cake has cooled, poke holes in the top of the cake with a skewer and pour cream mixture slowly over the cake. Cover and refrigerate until ready to serve.
To serve, top the cake with whipped cream, fresh fruit, and confectioners sugar.

Created using The Recipes Generator

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La La Lemon Ice box Cake

La La Lemon Ice Box Cake

ingredients:

instructions:

How to cook La La Lemon Ice Box Cake

NOTES:

Dulce de Leche Icebox Pie

Dulce de Leche Icebox Pie

ingredients:

instructions:

How to cook Dulce de Leche Icebox Pie

NOTES:

Green Tomato Soup with Hatch Chiles

Green Tomato Soup with Hatch Chiles

ingredients:

instructions:

How to cook Green Tomato Soup with Hatch Chiles

NOTES:

Lemon-Blueberry Pound Cake

Lemon-Blueberry-Cream Cheese Pound Cake

ingredients:

instructions:

How to cook Lemon-Blueberry-Cream Cheese Pound Cake

NOTES:

Preserved Lemons

Preserved Lemons

ingredients:

instructions:

How to cook Preserved Lemons

Hatch Green Chile Cheeseburger

Hatch Green Chile Cheeseburger

ingredients:

instructions:

How to cook Hatch Green Chile Cheeseburger

NOTES:

Tres Leches Cake

Tres Leches Cake

ingredients:

instructions:

How to cook Tres Leches Cake

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